Peas Stuffed Special Poories


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Fried poories stuffed with cheesy pea filling.

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Peas Stuffed Special Poories recipe - How to make Peas Stuffed Special Poories

Preparation Time:    Cooking Time:    Total Time:     Makes 6 to 8 pieces
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3/4 cup of atta (wheat) flour
1/2 cup of plain flour (maida)
1/2 cup shelled green peas
1/2 tbsp cream
1 chopped onion (large)
100 gms of paneer
1 1/2 tbsp ginger-garlic (adrak-lehsun) paste
1 tbsp of chilli powder
1/2 tsp of dried mango powder (amchur)
1/2 tsp of coriander (dhania) powder
1/2 tsp of cumin seeds (jeera) powder
1/2 tsp of carom seeds (ajwain)
1/2 tsp black peppercorns (kalimirch)
6 tbsp oil
salt to taste

Cooking the peas:

    Cooking the peas:
  1. Add the peas to water and add the cream and boil for 2 mins on high and 4 mins on medium. After this filter off the peas and keep seperate and keep the creamy water seperate.
  2. To the peas add 1/4 tsp salt, the corriander powder, the amchur powder, the cumin seeds powder and black pepper and grind into a paste in the mixer grinder (do not add any water at all)- let the paste be slightly thick.
  3. Preparing the mixture:
  4. In a frying pan- add 1 1/2 tbsp oil, add the chopped onions and fry for 45 secs-1 min (until glassy), then add the ginger garlic paste and chilli powder and mix well and allow to cook for 45 secs-1 min.
  5. Then grind the mixture into a paste in a mixer grinder and add this to the peas paste and mix all the ingridients into a composite paste.

The flour mix:

    The flour mix:
  1. Mix the atta and maida together for 1 min
  2. Add 1/2 tsp of salt
  3. Add 2 tbsp oil to the mix and mix well
  4. To this mixture add the composite paste and mix well- very well
  5. Finally add 1 1/2 cups of the creamy water
  6. Mix into a final composite mix

The refrigeration:

    The refrigeration:
  1. Keep this composite mix in the fridge for 1 hour- 90 mins.
  2. After this thaw out the mix for 20-25 mins.
  3. Make the dough into a number of balls, lay them out and roll them into flat strips and deep fry.
  4. Serve hot with ketchup
  5. Ideal for evening snacks or festive meals

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This recipe was contributed by Foodie#453684 on 19 Sep 2010

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